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Last weekend we went to a local pizza restaurant that supposedly has the “best” deep dish pizza outside of Chicago. I hate deep dish pizza. I like my pizza thin and crisp – the way it should be! But I agreed to go (kicking and screaming all the way). The things I do for the people I love!
The interior was appealing and the staff was friendly, although they may have the most uncomfortable booths that I have ever graced with my rear. Lulled by the well decorated restaurant and free flowing soda, I thought, “Hey – this deep dish adventure might not be half bad”. Of course, I would did not utter this out loud in fear of having my earlier objections rubbed in my face. I opened the menu and was pretty excited because a.) they had flaming cheese and I’m all about cheese and flames b.) they had flatbread pizzas… Score!
I decided on a Mediterranean flatbread because feta cheese makes me a happy girl (see, I told you I have a thing for cheese). Well, I was no longer in anti-deep dish pizza restaurant mode until my flatbread appeared at the table. Although I was suspect from the moment is was placed on the table, I went against my better judgement and actually took a bite. Now, the toppings were fine. You can’t really mess up olive oil, feta and some herbs.
But, oh my goodness, the flatbread was a hot mess! In a blind taste test, I truly don’t think I would’ve been able to tell the difference between that flatbread and a piece of cardboard topped with feta cheese. Not good, not good at all.
When I got home I was determined to find a recipe that was not only simple (I kind of have a minor yeast phobia), but also amazingly delicious! I turned to Artisan Bread in Five Minutes a Day and found a pizza dough recipe that’s so good, it’ll blow your mind.
This olive oil dough recipe is ridiculously easy to make. So easy, I questioned if I had skipped a step! It is rich, full of flavor and perfect for pizza dough and focaccia. It also makes a lot of dough, but the beauty is that you can store the leftover dough in the fridge for up to 12 days and use it as the urge strikes. Trust me, after your first flatbread, you’ll have a new habit and it’ll be used up in no time!
Just FYI, I’m obsessed with flatbread now. Stay tuned for posts that highlight this recipe from Artisan Bread in Five Minutes a Day for pizza dough perfection.
Olive Oil Dough
Ingredients:
- 2-3/4 cups lukewarm water
- 1-1/2 tablespoon granulated yeast (2 packets)
- 1-1/2 tablespoons Kosher salt
- 1 tablespoon sugar
- 1/4 cup extra virgin olive oil
- 6-1/2 cups unbleached all-purpose flour
Directions:
- In the bowl of your stand mixer fitted with the dough hook attachment, or in a large (5 quart) bowl working with a wooden spoon, mix the yeast, salt, sugar, and olive oil with the water.
- Mix in the flour without kneading. I found this process to be incredible simple with my stand mixer, but it will certainly come together the old fashioned way. If you are not using a machine, you may need to wet your hands in order to incorporate the bit of flour.
- Transfer dough to large (5 quart) bowl or lidded food container. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.
Notes:
This recipe can be easily doubled or halved.Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
The recipe says it makes 4 1LB loaves. How many pies will it make (not including deep dish)? How many inches would each pie be?
Can you freeze this pizza dough?
Kay, that shouldn’t be a problem. Just make sure to freeze it in the size you want it to be when you unfreeze it.
– Jamie
What about whole wheat substitutions?
Hslav, I would only substitute up to 1/2 of the flour with whole wheat. Otherwise the dough will have too much protein to be tender.
– Jamie
Am I not seeing the part about the temperature and time cooking? This looks great. About to try it right now.
Do you ever freeze the others that you don’t use?
Hi Trisha –
Yes, I have. Just freeze them flat, with pieces of wax paper between them, in a freezer zip top bag.
– Jamie
I have been looking for a go-to pizza dough recipe and this looks like it might be a keeper. We are in the middle of a move and I have misplaced my dough hook for my mixer :( I need to find it ASAP and make some pizza dough. I have a mild yeast phobia too that I have been able to overcome by successfully making a simple English muffin bread recipe I found. I also recently found a post on another blog about par-baking the crust for a few minutes and making your own frozen pizzas. Can’t wait to try it with this. Thank you for this recipe and I will have to look into that book. Sounds like a good one.
Lori,
Thanks so much! Let us know how the dough turns out! Have a great day and thank you for following MBA!
Jamie
Thanks for sharing your thoughts on the best pizza dough recipe.
Regards
I usually don’t make a comment unless it’s outstanding. This olive oil pizza dough is the BEST dough that I’ve ever tasted and so easy. We have a wood fire pizza oven from Italy. I’ve made about 8 different crust that are OK. I’ve been looking for the perfect crust. I truly think it’s the olive oil.It is by far the easiest dough to spread out for a pizza. I am so thankful that I found this site. By the way, It makes many other different kinds of bread.
I’m glad someone else has a yeast phobia!! This recipe looks awesome.
Tried this and loved it! I made the whole recipe and froze half (in two separate bags). I used the frozen portions several weeks later and they froze and baked great!